I'm posting here because good old fashioned damper IS a favourite - but I'm wanting to know how different ones make it. I made my first ones by tossing them in coals wrapped in foil last trip. They were fist-sized and came out not too bad. Just salt, water and wholemeal flour (can't eat white flour). They came out OK.

Any suggestions or alternatives? Also, I don't have a camp oven!!!! Also, any tricks for throwing them without any kind of wrapping straight into coals?

I was doing a demonstration using a Bedourie camp oven once and was cooking a rum and raisin damper. Had about sixty people watching. Looked good going in the oven but when I lifted the lid after 25 minutes it was about an inch thick and completely covered the base of the 12 inch oven. The smell was delicious and everyone was eager to have a look and I thought. "Bugga, what am I going to do". The brain was in overdrive with nothing coming forth so I lifted the lid and popped it on a cutting board and kept talking about how fantastic it was. No-one but me seemed to notice that it looked more like a pancake than a damper so I cut it up and passed it around to lots of "oohs" and "ahhs". I should have taken a photo.